Ingredients:

  • 1 ½ cups crushed Digestive Biscuits (or Graham Crackers)
  • 3 Tbsp melted Light Butter or Coconut Oil
  • 1 Tbsp Granulated Sugar
  • ¼ tsp Salt
  • 8 oz block, softened Light Cream Cheese
  • 1 cup Natural Creamy Peanut Butter
  • ½ cup Plain Greek Yogurt (0% or 2%)
  • ½ cup Icing (Powdered) Sugar, sifted
  • 1 tsp Vanilla Extract
  • 2 Tbsp Skim Milk or Almond Milk (optional, for consistency)

Instructions:

  1. Place digestive biscuits and sugar into a food processor and pulse until fine crumbs form. Transfer to a bowl. Pour the melted butter (or coconut oil) and salt over the crumbs. Stir until all crumbs are evenly moistened and resemble wet sand.
  2. Transfer the crumb mixture to the 9-inch pie dish. Use the bottom of a measuring cup or glass to firmly press the crumbs evenly across the base and up the sides of the dish. Place the prepared crust in the freezer for 30 minutes, or the fridge for 1 hour, to set the structure firmly.
  3. In a large mixing bowl, beat the softened light cream cheese and natural peanut butter together using an electric mixer on medium speed until completely smooth and there are no lumps (about 2 minutes). Scrape down the sides.
  4. Gradually beat in the sifted icing sugar and vanilla extract until fully incorporated.
  5. Gently fold in the Greek yogurt using a rubber spatula. Mix only until just combined; overmixing will cause the yogurt to thin the mixture too much. The filling should be very thick and airy.
  6. If the filling seems overly stiff, add the milk one tablespoon at a time until a smooth, spoonable consistency is achieved.
  7. Spoon the peanut butter filling into the chilled crust. Use the back of a spoon or spatula to spread the filling evenly, creating a smooth top surface. Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, but preferably overnight.
  8. Just before serving, top the pie with light whipped topping, chopped peanuts, and dark chocolate shavings. Slice and serve immediately.